Love cakes with ricotta, dark chocolate & pomegranate – sweet, sensual & seductive

Here’s how to prepare it:

Place the sponge fingers in a freezer bag and crush them with your hands or a rolling pin. Melt the butter in a saucepan and mix with the breadcrumbs. Divide the mixture among the dessert rings and press down firmly with the stamper.

Cut the chocolate into small pieces and melt it over a water bath.

Whisk the ricotta with salt, allspice, orange zest, and powdered sugar until smooth. Finally, stir in the melted chocolate and spread it on the dessert rings. Refrigerate for 3 hours.

Loosen the ring with a long knife dipped in hot water and carefully lift it off. Sprinkle each tart with 1 tablespoon of pomegranate seeds.